Get all the mad scientists into the kitchen to bring these crispy rice squares to life. Add a little food colouring, some coating chocolate and candy, and these ordinary rectangles become monstrously delicious creations just dying to be devoured.
- Portion size 16 servings
- Credits : Canadian Living Magazine: October 2013
- 5 cups mini marshmallows
- 1/4 cup butter
- 1 teaspoon vanilla
- 1/2 teaspoon peppermint extract (optional)
- green paste food colouring
- 6 cups rice crisp cereal
- 1 cup black chocolate wafer (such as Merckens)
- 32 chocolate pieces (such as M&Ms)
- 16 black licorice tubes (such as Panda Traditional Soft Original Licorice), cut in half
In Dutch oven or large heavy saucepan, melt marshmallows with butter over medium-low heat, stirring occasionally, until smooth, about 6 minutes. Stir in vanilla, peppermint extract (if using) and enough food colouring to tint as desired. Stir in cereal until coated.
Scrape into parchment paper–lined 13- x 9-inch (3 L) baking dish; let cool on
rack, about 30 minutes. Transfer to cutting board. Cut into quarters lengthwise, then crosswise, to make 16 rectangles.
In microwaveable bowl, melt coating chocolate on high, stirring after 30 seconds, until smooth, about 1 minute. Using spoon or piping bag, spread chocolate over top quarter of each rectangle for hair; add mouth, eyebrows and scars as desired.
Dab some of the remaining chocolate onto 1 side of each red candy piece; press onto rectangles for eyes. Dab some of the remaining chocolate onto 1 end of each licorice piece; press 1 onto each side of rectangles to make neck bolt. Let stand until set, 5 minutes.
Make-ahead: Store in airtight container for up to 3 days.
Nutritional facts per square: about
- Sodium 161 mg
- Sugars 17 g
- Protein 2 g
- Calories 180.0
- Total fat 7 g
- Cholesterol 8 mg
- Saturated fat 4 g
- Total carbohydrate 29 g
- Iron 11.0
- Folate 3.0
- Calcium 2.0
- Vitamin A 3.0